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Inspiration: I first saw this recipe on Chaos in the Kitchen a while back, and the idea of goat cheese baked with salsa really surpised me and appealed to me. After all, if I had to pick one single food as my favorite, goat cheese might be it. I usually think of using goat cheese in Italian dishes, though, and I had never thought to pair it with salsa. While I was planning a spread of Mexican appetizers for B and I, I ran across the recipe again on Rick Bayless’ website. I guess it was fate ;)

What we Loved: This recipe was really simple and only took five minutes to throw together, so I wasn’t really expecting it to be over-the-top amazing. But let me tell you, I was tempted to kick back on the couch with this bowl in my lap and eat the whole thing with a spoon. This was probably the best dip that I’ve ever had. I used Frontera Grill’s guajillo salsa, which is a bit on the thinner side rather than being a very chunky salsa, and it bubbled up beautifully and mixed itself right into the cheese, which got very creamy and melty. In the end, this turned out to be a creamy, tomatoey, cheesy blend that oozed together into the perfect dip. The particular salsa that I used also had a nice sweetness to it, which was the perfect compliment to the rich cheese.

Helpful Hints: You can use any type of salsa that you’d like , but I’d recommend a thinner salsa to get the same effect of a gooey, melty dip. If you use a chunky salsa, it may not melt into the cheese as much. I do recommend the Frontera Grill Guajillo salsa, not only for its consistency, but for that incredible sweetness that I really enjoyed.